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Article

The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI Str., 71-459 Szczecin, Poland
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Academic Editors: Graziana Difonzo, Silvia Grassi and Maria Paciulli
Foods 2021, 10(8), 1783; https://doi.org/10.3390/foods10081783
Received: 28 June 2021 / Revised: 24 July 2021 / Accepted: 28 July 2021 / Published: 31 July 2021
The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production. View Full-Text
Keywords: buttermilk; soft cheese; texture; sensory analysis buttermilk; soft cheese; texture; sensory analysis
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MDPI and ACS Style

Szkolnicka, K.; Dmytrów, I.; Mituniewicz-Małek, A. The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage. Foods 2021, 10, 1783. https://doi.org/10.3390/foods10081783

AMA Style

Szkolnicka K, Dmytrów I, Mituniewicz-Małek A. The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage. Foods. 2021; 10(8):1783. https://doi.org/10.3390/foods10081783

Chicago/Turabian Style

Szkolnicka, Katarzyna, Izabela Dmytrów, and Anna Mituniewicz-Małek. 2021. "The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage" Foods 10, no. 8: 1783. https://doi.org/10.3390/foods10081783

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